📝 About This Recipe
Originally brought to the islands by Portuguese immigrants, Malasadas have become a beloved staple of Hawaiian culture, famous for their absence of a hole and their irresistible eggy richness. These pillowy clouds of fried dough are rolled in granulated sugar while hot, creating a delicate crunch that gives way to a soft, airy interior. Whether enjoyed plain or filled with tropical creams, they represent the warm, welcoming spirit of a Hawaiian morning.
🥗 Ingredients
The Yeast Bloom
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/4 cup Warm water (105-110 degrees F)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 1 cup Whole milk (lukewarm)
- 6 tablespoons Unsalted butter (melted and cooled)
- 1/2 cup Granulated sugar
- 4 pieces Large eggs (at room temperature)
- 1 teaspoon Vanilla extract (pure extract preferred)
- 1 teaspoon Kosher salt
- 4 1/2 to 5 cups All-purpose flour (sifted)
For Frying and Coating
- 2 quarts Vegetable oil (for deep frying)
- 1 1/2 cups Granulated sugar (for rolling)
- 1 tablespoon Ground cinnamon (optional, for the coating)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, 1 teaspoon of sugar, and the yeast. Stir gently and let sit for about 5-10 minutes until the mixture becomes foamy and bubbly.
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2
In the bowl of a stand mixer fitted with the paddle attachment, whisk together the 4 eggs until light and frothy. Add the melted butter, lukewarm milk, vanilla extract, and the 1/2 cup of sugar. Mix until well combined.
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3
Add the proofed yeast mixture to the egg and milk mixture. Turn the mixer to low speed and gradually add 2 cups of the flour along with the salt.
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4
Switch to the dough hook attachment. Gradually add the remaining flour, 1/2 cup at a time, until a very soft, slightly sticky dough forms. The dough should just clear the sides of the bowl but still be tacky to the touch.
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5
Knead the dough on medium-low speed for about 5-7 minutes. It should be smooth, elastic, and stretchy. Do not over-flour; the high egg and butter content makes this a brioche-style dough that stays soft.
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6
Lightly grease a large bowl with oil. Place the dough inside, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Gently punch down the risen dough. Turn it out onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Do not use a rolling pin to preserve the air bubbles.
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8
Using a pizza cutter or a sharp knife, cut the dough into 2-inch squares. Alternatively, use a round cutter for a traditional shape. Place the pieces on parchment-lined baking sheets, leaving space between them.
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9
Cover the cut dough pieces with a light towel and let them rise a second time for 30-45 minutes until they look puffy.
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10
While the dough rises, heat 2-3 inches of oil in a heavy-bottomed pot or Dutch oven to exactly 350°F (175°C). Use a candy thermometer to monitor the temperature closely.
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11
Carefully drop 3-4 pieces of dough into the hot oil. Fry for about 2 minutes per side, turning only once with a slotted spoon, until they are a deep golden brown.
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12
Remove the malasadas with a slotted spoon and drain briefly on paper towels for only 30 seconds. You want them still hot and slightly oily so the sugar sticks.
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13
Toss the warm malasadas in a bowl filled with the granulated sugar (and cinnamon, if using) until generously coated on all sides.
💡 Chef's Tips
Use a thermometer to keep the oil at a steady 350°F; too hot and the outside burns while the inside stays raw, too cool and they become greasy. Avoid over-handling the dough after the first rise to keep the texture light and airy. Room temperature eggs are crucial for a proper emulsion and a better rise in the dough. If you want to fill them, wait until they cool slightly, poke a hole with a chopstick, and pipe in Haupia (coconut) or Guava jam. Malasadas are best eaten within hours of frying; if you have leftovers, reheat them briefly in a low oven.
🍽️ Serving Suggestions
Serve warm with a cup of hot Kona coffee for the authentic Hawaiian breakfast experience. Pair with a side of fresh tropical fruit like papaya, pineapple, or mango. Dip them into a side of coconut haupia pudding or chocolate ganache. For a refreshing contrast, serve alongside a chilled glass of POG (Passion-Orange-Guava) juice. Enjoy as a 'Malasada Sundae' topped with a scoop of macadamia nut ice cream.